1½ lb large sea scallops
Salt and pepper
4 Tbsp olive oil, divided
4 large green onions, chopped, white and green parts separated
1 (12-oz) container cherry tomatoes, whole
4 Tbsp chopped fresh parsley, divided
3 Tbsp lemon juice
½ tsp mild Spanish smoked paprika (pimentón)* or Hungarian sweet paprika
*Available at specialty foods stores
Preparation: Serves 4
Rinse and drain scallops; pat dry with paper towels. Sprinkle with salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side.
Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice and paprika.
Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper.
Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.